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Tomato and cheese puff pastry tarts
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious cheesy tarts ready in 30 minutes. Great for entertaining!
Ingredients:
  • 1 sheet frozen puff pastry, just thawed
  • 2 roma tomatoes, halved, sliced
  • 40.00 ml basil leaves, torn
  • 120g bocconcini, torn or 50g goat's cheese in oil
  • 18.20 gm extra virgin olive oil
  • Green salad, to serve
Instructions:
  • Preheat the Philips Airfryer to 200°C.
  • 1. Cut the pastry into 4 squares and use them to line four 8.5cm fluted tart tins. Trim any excess pastry and gently prick the base of the tarts with a fork.
  • Place 2 tins in the Airfryer basket with the separating grill. Add the remaining 2 tins. Cook for 6 minutes or until golden and puffed. Remove the basket and place tins on a board. Carefully press down the center of the tarts using a clean tea towel to avoid burning yourself with the steam. Return tins to the basket and cook for an additional 2 minutes until crisp.
  • Season ripe, juicy tomatoes with a sprinkle of salt and pepper, then gently mix in fragrant basil leaves.
  • Plate the tarts and artistically place the tomatoes and basil on top. Sprinkle with cheese, drizzle with olive oil, and season with salt and pepper. Accompany with a fresh mixed leaf salad.

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